Easter Whoopie Cakes

Easter Whoopie Cakes

Ingredients

  • 100g (3½ oz) soft butter
  • 175g (6 oz) light brown sugar
  • 1 free range egg
  • 30g (1 oz) cocoa
  • 275g (9¾ oz) plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 200ml (9 fl oz) low fat crème fraîche
  • 1 tbsp milk

Serves 14-15 Cakes

Method

  1. Cream the butter and sugar together then beat in the egg. In another bowl combine the cocoa, flour, baking powder, bicarbonate of soda and salt.
  2. Stir the vanilla extract into the crème fraîche and milk. Add the dry ingredients to the creamed mixture, alternating with the liquid, beating until smooth.
  3. Place the mixture into a piping bag fitted with a plain nozzle and pipe circles 4-5cm (1½-2 inches) in diameter onto Bake-O-Glide, placed on a baking sheet or cold plain shelf, 5cm (2 inches) apart.
  4. Place the cold plain shelf in the centre of the baking oven for 15 minutes. If your AGA does not have a baking oven, place on the floor of the roasting oven for 10 minutes. Cool then sandwich together with the buttercream and decorate.

Conventional oven: Bake at 200ºC (400ºF), fan oven 180ºC, Gas Mark 6 for about 15 minutes.

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